Wednesday, October 17, 2012

Brie, Portobello and Kale Pies

Was in a bit of a hurry assembling these,but atleast you can see they're made from scratch!

You know I love my pies and pocket foods. Here's something I made tonight as part of an effort to not consume so much meat. It's definitely a challenge to think of something more than a salad – a meal that is substantial, yet a healthier option.

My grandmother was vegetarian, I never understood Chinese vegetarian food (dzai), where many dishes use MSG and sauces and flavorings to try to recreate the texture and flavors of meat dishes (vegetarian chicken, vegetarian pork...). I recall much of the food in various shades of brown and tan. Why not use vegetables as vegetables?3 Tbsp oil, divided1 shallot, or 1/8 onion, finely chopped1 garlic clove, peeled and finely chopped3 portobello mushroom caps, roughly chopped1 tsp sea salt, divided1 Tbsp flour2 cups kale leaves, washed and choppeda few slices of brie cheese, optional if you're veganBelieve it or not, I DO use my own blog to look up recipes, so I followed the not-so flaky pastry recipe (the second ingredients list, using vegan natural shortening), as I was going for the healthier option.

The filling was pretty simple. In a frying pan, heat up half of the oil, sauté the onion and garlic for 3 minutes, until the onion is soft. Add the mushrooms and, again, cook until soft. If it looks like it's too dry, add a splash of water. Add 1/2 tsp salt and toss with the flour. Remove from pan and set aside on a plate to cool.

Re-using the pan, heat the rest of the oil and sauté the chopped kale leaves until limp. Season, and place on a plate to cool. This is so the pastry doesn't get too soggy, especially if you are preparing in advance.

Inside each pastry cup, add a layer of kale, then mushroom, and top with a pat of cheese. I use brie, but imagine that mozzarella, or even goat's cheese would be fantastic.